Flourless Double Chocolate Cookies with Salted Almonds - Queen B's

Flourless Double Chocolate Cookies with Salted Almonds


Flourless Double Chocolate Cookies with Salted Almonds

  • 3 cups confectioners sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee or espresso (optional)
  • 3 egg whites
  • 1 teaspoon almond extract
  • 1 cup dark chocolate chips
  • 1/4 cup chopped salted almonds for garnish (optional)

Thrive Market

Mix all ingredients together, forming a cohesive dough. Gently fold in chocolate chips.

Chill dough for about 15 minute before scooping onto parchment or Silpat lined baking sheets.

Preheat oven to 350

Once chilled, remove dough and scoop into 12 even sized cookies, gently pressing chopped almonds onto the tops. Leave about 2 inches between cookies as they do spread. Bake at 350 for about 12 minutes, until edges appear slightly cracked. Remove and cool completely before removing from baking sheet.

Store in an airtight container at room temperature, up to 3 days.

Gimme a G!

Gimme an L!

Gimme a U…

Ok, we’re not gonna do this right now, mainly because I don’t even think there’s enough time to spell out all of the amazing things about these cookies. They’re gluten-free! WHAAAAA?? And DAIRY free! WHHHHHHAAAAAA?! And they’re probably ingredients that you have anyway and will take you like no time to put together. Uh huh!

See. This is why we didn’t spell it all out.

These chocolatey delights are like a cross between a brownie – like the crispy edge part of a brownie – you know what I’m takin bout – and a meringue. Light and airy with that slightly gooey center. Omg guys, they’re really incredible. I’m still in awe of how good they are and I made them weeks ago.

You may be looking at the instant coffee and wondering why I’m so annoying. I promise, it’s there for a reason, this isn’t some hipster “lets drink our coffee out of an avocado” crap. In fact, did you know that coffee enhances the flavor of chocolate?! Well it do, and I’m here to tell you, I never skip it in any of my chocolate desserts. It’s my secret chocolate weapon and I’m passing it on to you. The best part is, the coffee flavor doesn’t come through at all, you’re just left with a richer, deeper chocolate flavor, so don’t even tell your non coffee drinking mutant friends there’s coffee in it! They’ll never know and it will save you a 15 minute convo on how they’re superior to you due to their non coffee addiction. I don’t trust people who don’t like cats, and I sure as hell don’t trust people who won’t drink coffee… if either of these pertain to you, please re-examine your life choices. Immediately.

The almond extract is just another layer of nutty flavor, but if you don’t have it, vanilla extract is fine! I should also note, you don’t even have to use almonds! Any salty nut will work! Even salted sunflower kernels would be amazing. Switch it up! How about some dried cranberries?! Or pomegranate seeds!! Cripes! That sounds delicious.

Whatever you decide, run, don’t walk, and make yourself a batch of these Flourless Double Chocolate Cookies with Salted Almonds


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